Raspberry Eclair Recipe

Prepare oven and piping bag

Preheat oven to 400°F (200°C). Line two baking sheets with parchment paper. Fit a large piping bag with a 1/2-inch plain round tip (or use a zip-top bag with a corner cut).

In a medium saucepan combine 1 cup water, 1/4 cup milk, 1/2 cup unsalted butter, 1 tsp granulated sugar and 1/2 tsp salt. Bring to a rolling boil over medium heat, stirring so butter melts and mixture is homogeneous.

Once boiling, remove pan from heat and add 1 cup all-purpose flour all at once. Stir vigorously with a wooden spoon until the mixture forms a smooth dough and pulls away from the pan, about 30 seconds. Return pan to low heat and cook, stirring constantly, for 1–2 minutes to dry the dough slightly (you’ll see a film form on the bottom).

Transfer dough to a mixing bowl or stand mixer bowl. Let cool 3–4 minutes (so eggs won’t cook when added).

Add the 4 large eggs one at a time, mixing well after each addition (use paddle or whisk). The dough will look like it separates at first, then come back together. Final dough should be glossy, thick but pipeable: when you lift the mixer attachment it should form a V-shaped trail that slowly folds into itself.

Transfer dough to prepared piping bag. Pipe 4–5 inch logs (about 1 inch wide) onto baking sheets, spacing 2 inches apart to allow for expansion. Smooth any peaks with a wet fingertip.

Bake at 400°F (200°C) for 15 minutes, then reduce oven temperature to 350°F (175°C) without opening the oven and bake another 12–15 minutes, until éclairs are puffed and deep golden brown. If they are pale they will deflate; aim for a dry, crisp shell.

Remove from oven and prick each eclair with a small knife to let steam escape. Cool on a wire rack while preparing filling.

In a saucepan heat 2 cups whole milk with the scraped seeds of 1 vanilla bean (or 1 tsp vanilla extract) over medium heat until just simmering (do not boil). Remove from heat and set aside.

In a medium bowl whisk together 6 egg yolks and 3/4 cup granulated sugar until pale and slightly thickened. Whisk in 1/4 cup cornstarch until smooth and no lumps remain.

Temper the egg mixture: slowly pour about 1/3 of the hot milk into the yolks while whisking constantly to raise their temperature. Then pour tempered yolk mixture back into the remaining milk in the saucepan, whisking to combine.

Return saucepan to medium heat and cook, whisking constantly, until mixture thickens and comes to a gentle boil, about 2–3 minutes. Once boiling, cook 1 minute more while whisking to eliminate any starchy taste. Remove from heat.

Stir in 3 tablespoons unsalted butter until melted and incorporated. Pass the pastry cream through a fine-mesh sieve into a clean bowl to remove any cooked bits for a smooth cream.

In a small saucepan or microwave-safe bowl, warm 1 cup fresh raspberries with 1 tsp lemon juice until just broken down (30–60 seconds). Press through a sieve to remove seeds, yielding a smooth raspberry purée (about 1/2 cup). Fold the raspberry purée into the warm pastry cream until evenly colored and flavored.

Cover the surface of the pastry cream with plastic wrap to prevent a skin from forming. Chill in the refrigerator at least 2 hours (or until fully chilled) before using.

Place 3/4 cup raspberries in a small saucepan over medium heat with 1 tablespoon lemon juice and 1–2 tablespoons water. Cook, stirring, until raspberries break down and are saucy, about 3–4 minutes.

Press the warm raspberry mixture through a fine-mesh sieve to remove seeds, yielding a smooth purée (about 1/2 cup). Return to a bowl and whisk in 1 cup powdered sugar until smooth. If glaze is too thick, stir in up to 2 tablespoons warm water to reach a pourable but slightly thick consistency.

Let glaze cool slightly (so it’s pourable but not hot) before glazing éclairs.

Prepare the éclairs for filling by making two options: (A) Slice each éclair horizontally with a serrated knife; or (B) Poke two small holes in the bottom of each éclair with the tip of a knife or a skewer for piping filling inside. Either method works; slicing gives a layered presentation, poking keeps the exterior whole.

Transfer chilled raspberry pastry cream to a piping bag fitted with a small round tip. If you sliced the éclairs, pipe an even layer of cream onto the bottom half (about 2–3 tablespoons per éclair). If you’re filling through holes, insert the tip into each hole and pipe until you feel resistance and the éclair feels slightly heavy (about 2–3 tablespoons).

Tuck fresh raspberries (about 2–3 small berries or a few halved berries, depending on size) into the cream on top of the bottom halves or pipe a little extra cream so raspberries hold in place. Place top halves back on, if sliced.

Dip the top of each éclair into the cooled raspberry glaze so the top is evenly coated, or spoon glaze over the top for a rustic look. Allow excess glaze to drip off, then transfer to a rack to set for 10–15 minutes.

Dust lightly with powdered sugar if using and arrange on a serving platter. Refrigerate until serving. Consume within 48 hours for best texture — keep chilled.